Putting it by....
The boxes of apples, each carefully wrapped in tissue paper, the rows of blackberry and apple jam and the sacks of potatoes in the cellar were all part of my grandmothers' kitchen. 'Putting it by' was as important as savings in the bank, especially during the war years when the house was full of evacuees from London. Wild and seasonal food was collected and preserved for leaner times.
My own obsession with preserving began in the seventies, when learning self-sufficiency seemed to be the only way we would survive the nuclear age. These days it is a celebration of the abundance of my garden and a way to share that abundance with my family and enjoy my produce out of season.
There are many ways to preserve:
My own obsession with preserving began in the seventies, when learning self-sufficiency seemed to be the only way we would survive the nuclear age. These days it is a celebration of the abundance of my garden and a way to share that abundance with my family and enjoy my produce out of season.
There are many ways to preserve:
Drying
Drying foods removes the water from prepared food. This paralyses the micro organisms that create spoilage. Dehydration is best carried out at low temperatures. It is suited to nearly all fruits and vegetables, cooked foods and protein. It is important to remember that it needs to be stored in an airtight bag or container as dehydrated foods begin to spoil once water is added to them.
Drying food in the sun is practised in warmer countries. An oven that can be set to a very low setting or a pilot light can be used and electric dryers are fast and efficient and cost little to run. Air drying in bunches hung in the shade is the best method for soft leafy herbs, strings of chillies and corn cobs.
Cold smoking is a method of drying that is combined with salt and spices.
Hot smoking also involves cooking.
Drying food in the sun is practised in warmer countries. An oven that can be set to a very low setting or a pilot light can be used and electric dryers are fast and efficient and cost little to run. Air drying in bunches hung in the shade is the best method for soft leafy herbs, strings of chillies and corn cobs.
Cold smoking is a method of drying that is combined with salt and spices.
Hot smoking also involves cooking.
Pickling
Wet pickles are preserved by using a strong salt or acid solution. In some cases, like pickled lemons both are used,
The acetic acid in vinegar has a disinfectant property and is the best choice. With weaker citruc acid, salt and mustard seed are added to increase the preservative properties. The pH of the pickling solution should be less than 4.0.
Wet pickles are often fermented as in the preparation of dill pickles, sauerkraut and kimchi.
Dry pickling is the process used to cure ham and bacon and involves salt, salt petre and spices.
The acetic acid in vinegar has a disinfectant property and is the best choice. With weaker citruc acid, salt and mustard seed are added to increase the preservative properties. The pH of the pickling solution should be less than 4.0.
Wet pickles are often fermented as in the preparation of dill pickles, sauerkraut and kimchi.
Dry pickling is the process used to cure ham and bacon and involves salt, salt petre and spices.
Preserves & Conserves
Preserves is a pretty loose term. Here I apply it to chutneys, marmalades and jams and any other food that includes sugar or honey as a main ingredient. Using sugar draws the water out of raw foods which is usually (but not always) driven off by cooking.
